Hopkins neolithic egg nog
Drinks Holiday Eggs
Last updated 6/12/2012 1:02:06 AM. Recipe ID 25540. Report a problem with this recipe.
Title: Hopkins neolithic egg nog
Categories: Drinks, Holiday, Usenet
Yield: 1 Batch
12 Egg whites
1/2 c Sugar
12 Egg yolks
1 c Sugar
1/4 t Salt
4 c Heavy cream, beaten
4 c Milk
4 c Bourbon
1 c Dark rum
-e.g., Myers's Rum
Beat whites stiff; beat in about 1/2 cup sugar.
Beat yolks until very light with about 1 cup sugar and the salt.
Combine and stir until thoroughly blended. Add cream, then milk, then
Bourbon. Beat well. Add rum. Store in a cold cellar for a week.
Serve with freshly-grated nutmeg. The egg nog should be ladled from
the bottom of the bowl, and never stirred, in order to maintain its
* Traditional layered eggnog with bourbon and dark rum -- This is
the egg nog that was served at the Hopkins Neolithic Xmas Party, a
party that some friends used to have every year. We now serve it for
our Winter Solstice celebration. It's purported to come from the
original "Fanny Farmer Cookbook." Yield: Serves 15-20, inebriates 6.
* An alternate method, preferred by some, is to make a creamy,
non-layered egg nog by stirring gently every day.
: Difficulty: easy.
: Time: 5-10 minutes preparation; 1 week aging.
: Precision: Approximate measurement OK.
: Ed Gould mt Xinu, 2910 Seventh St., Berkeley, CA 94710 USA
: "A man of quality is not threatened by a woman of equality."
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